Possessing a genuine passion for cooking from a young age, Stephanie was only 15 when she began working in the food industry at the Muffin Shop in Marblehead, Massachusetts. Stephanie graduated in 2007 from Johnson & Wales University with a double degree in culinary arts and food service management After college she returned to Boston, Massachusetts, to begin her career at the Top of the Hub restaurant. From there, she went to work with Barbara Lynch Gruppo as a line cook at B&G Oysters, where she quickly rose through the ranks to the position of sous chef. Stephanie continued to further hone her fine dining skills at restaurants like Stir and No. 9 Park, eventually showcasing her culinary prowess by competing on Top Chef. After the show, she opened the pop-up Stacked Donuts in Boston. In 2015, Stephanie joined Fairsted Kitchen as the executive chef, crafting a menu that reflects her personal cooking style with French and Italian dishes that have a Middle Eastern spin. After a year at Fairsted, Stephanie took a position at Venetian restaurant SRV in Boston’s South End, where she worked to master the art of making pasta. During that time she also worked part time as a private chef and discovered that she loved the creative freedom of working for herself and cooking for small groups. She has since become a full-time private chef for multiple families, and also caters upscale intimate dinner parties. Stephanie’s latest adventure has landed her as a finalist on Bravo’s Top Chef All Stars.
